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Author Notes: This is a variation on one of my favorite things ever -- noodle kugel! I wanted to make it richer and more interesting than the straight traditional variety I grew up with. It slices well and travels well and feeds a crowd! —DUZE @BakingBackwards
Serves a crowd
- 1 small-medium butternut squash, peeled, seeded and chopped
- 2 cloves garlic
- 3 leaves sage, chopped
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon sea salt
- freshly cracked black pepper (to taste)
- 1 1/2 teaspoons cinammon
- 2 tablespoons extra virgin olive oil
- 1 small container ricotta cheese (regular or low fat will work fine)
- 1 large egg
- 2 teaspoons brown sugar
- 1 package broad egg noodles
- 1 Small container sour cream
- Preheat oven to 350 degrees. Peel seed and chop the squash. Arrange on a baking sheet. Top with all the spices and oil. Toss pieces with your hands to evenly coat the squash. Bake until tender.
- While the squash is baking, cook the pasta to al dente following package instructions. Strain reserving 1/4 cup of pasta water. Set aside to cool. Mash or puree the cooked squash with the reserved water and 1/2 the sour cream, set aside in a bowl to cool.
- Beat the egg with the brown sugar in a small bowl.
- In a large mixing bowl gently combine the squash puree, noodles, beaten egg, remaining sour cream and ricotta cheese. Empty mixture into a casserole pan. preferably a deep rectangular cake pan or similar. Bake at 350 for approximately 20 minutes. Serve immediately or allow to cool and refrigerate covered. Can be served warm or cold.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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